Sambar is a basically south Indian dish made with toor dal and fresh vegetables. It is spiced with a unique spice blend, called Sambar Powder, finished with a tangy tamarind flavor, and occasionally sweetened with jaggery. It is served for breakfast or brunch alongside idli, dosa, vada or Uttapam. I share a quick and easy cooker sambar recipe with sambar masala and special coconut paste that gives you an authentic south Indian taste of sambar.
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Recipe Video
sambar recipe | how to make sambar | hotel style sambar with sambar masala
Ingredients
For sambar powder
- ½ cup coriander seeds
- 2 tbsp cumin seeds
- ½ tsp methi dana
- 1 tbsp black peppercorn
- 2 tbsp chana dal
- 1 tbsp urad dal
- ½ tbsp mustard seeds
- 15-18 dry kashmiri red chilli
- 8-10 curry leaves
- 2 tsp desiccated coconut
- ½ tbsp hing
- ½ tbsp turmeric powder
For special masala paste
- 2 tbsp fresh coconut pieces
- 2 tbsp roasted chana dal
- 1 medium size tomato
- 2 tsp sambar powder
- Water to grind paste
For sambar
- 1 cup toor dal
- ½ tsp turmeric powder
- 1 tsp oil
- 2 green chilli
- 4-5 green beans
- 1 chopped carrot
- 5 small size onion/ sambar onion
- 1 cup chopped drumstick
- 1 medium size tomato
- Salt to taste
- Special masala paste
- 2 tbsp tamarind paste
- 2 tsp jaggery
For tempering
- 2 tsp oil
- ¼ tsp mustard seeds
- ¼ tsp urad dal
- ½ tsp cumin seeds
- 3 dry red chilli
- Some curry leaves
- 4 small size onions sambar onion
Instructions
For sambar masala
- In a pan, dry roast ½ cup coriander seeds,2 tbsp cumin seeds,½ tsp methi dana,1 tbsp black peppercorn,2 tbsp chana dal,1 tbsp urad dal,½ tbsp mustard seeds,15-18 dry kashmiri red chilli,8-10 curry leaves,2 tsp desiccated coconut. Add all spices into a grinding jar and add ½ tbsp hing and ½ tbsp turmeric powder.
- Grind into powder and store it in an airtight container.
For sambar
- In a pressure cooker, add 1 cup soaked toor dal and 3 cup water. Pressure cook dal on a medium flame for 3-4 whistles.
- Now in a grinding jar, add coconut, roasted chana dal, tomatoes, sambar powder and water. Grind into a smooth paste. Special masala paste is ready.
- When dal is properly cooked, then open the lid and mash the dal with a spoon.
- Add 3 cup water, all vegetables and salt in it. Mix well.
- Boil dal on medium flame till all vegetables are properly cooked.
- Add special masala paste, tamarind pulp and jaggery. Mix well.
For tempering
- In a pan, add oil, mustard seed, urad dal, cumin seeds, dry red chill, curry leaves and small size onion.
- Sauté for a minute.
- Add terming into boiling sambar and mix well.
- Garnish sambar with coriander leaves and serve with idli and dosa.
Notes
- Pressure cook dal on medium flame.
- Dry kashmiri red chilli gives good color to sambar masala.
- Roast masala on low flame.
- Coconut gives taste and roasted chana dal gives thickness to the masala paste.
- Boil sambar on medium-low flame